Turns out that people in the food industry love food. And something in all of this week’s sessions unleashed their willingness to be unabashedly proud of it.
Grazing is a big problem for me because I feel like I need to try everything and when you’re at a conference with professional chefs from great places like Universal Studios, you want to try everything.
Great fish! The grouper is caught fresh daily. Oh, to live in a world, a State, like that. Traveling can either be a great food experience or not. Fortunately, for the next week we are on a peninsula in the ocean, which means fresh seafood.
It would be a shame to waste all the innovation and creative food that was available during tonight’s reception on any non-lovers-of-food. I, and others like me, consider the business of food a passion, and are fortunate to be able to work—and eat.
I went to grab lunch with a few friends from work. We were driving around trying to decide on what to eat and someone suggested Chinese. I love the Springfield creation, cashew chicken.
First week down and another temptation today in the studio. You won’t believe this. Remember when I talked about the candied bacon? Well, today I walk into the studio and they are shooting BACON ICE CREAM. COME ON.
Today a few of us from the office were meeting up at a local pizza place to see a friend that used to work with us. I love me some pizza. And luckily, I love veggie pizza.
It is so hard to eat like this within the fast food market. I seriously had no idea what to eat last night. When all else fails, sushi is the answer.
Day Five: One thing that I enjoy the most about breakfast is bacon and breakfast ham. OK, so two things that I love about breakfast. But all of the items come with two strips of bacon or sausage or breakfast ham. AGH.
I’m finding that this is going to be more difficult than I thought. It’s not so much eating at home or at a restaurant, but eating at a fast food place. Fast food places don’t offer a lot of options for the non-meat eaters.
